Carrot Cake

Ingredients

• 2 teaspoons neutral oil, for the pan
• 2 cups (240 g) all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt, divided: 1/2 teaspoon for cake and 1/4 teaspoon for frosting
• 3 large eggs
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 3/4 cup neutral oil
• 2 teaspoons vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution, divided equally between cake and frosting
• 3 cups (300 g) peeled, finely grated carrots
• 8 ounces (227 g) brick-style cream cheese
• 1/4 cup (57 g) unsalted butter, cubed
• 2 cups (240 g) confectioners’ sugar

Method

1. 1

   Step 1. Allow about 2 hours 50 minutes: 35 minutes hands-on work, 35–45 minutes baking and 90 minutes cooling. Use a 9-by-13-inch metal pan at least 2 inches deep, box grater, bowls, whisk, mixer and rack. Heat the oven to 350°F. This makes a carrot sheet cake with cream-cheese frosting for 16. For repeatable results, weigh the flour; if using cups, spoon it in lightly and level without packing.

2. 2

   Step 2. Grease the pan with the 2 teaspoons oil. Whisk the flour, cinnamon, baking powder, baking soda and 1/2 teaspoon salt in a bowl.

3. 3

   Step 3. Whisk the eggs, brown sugar, granulated sugar, 3/4 cup oil and 1 teaspoon vanilla in another bowl. Stir in the carrots. Fold in the dry mixture just until no flour remains, then spread in the pan. Do not taste raw batter.

4. 4

   Step 4. Bake for 35–45 minutes, until the center springs back and a skewer emerges without wet batter. Cool in the pan on a rack for about 90 minutes, until completely cool. During the final 30 minutes, leave the cream cheese and butter at room temperature to soften; do not leave them out throughout the full bake-and-cool period.

5. 5

   Step 5. Beat the cream cheese and butter just until smooth. Add the confectioners’ sugar, remaining 1/4 teaspoon salt and 1 teaspoon vanilla. Beat briefly until smooth and spreadable; excessive beating can soften the frosting.

6. 6

   Step 6. Spread over the cold cake and cut into 16 pieces. Refrigerate promptly and keep covered at 40°F or below. Use within 3 days. Keep the total time that the frosting ingredients and frosted cake are out of refrigeration, including softening and serving, under 2 hours, or 1 hour above 90°F.